Summer Iced Pudding
Over a year ago
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Ingredients
- 350g/12oz Wall’s Soft Scoop Raspberry Ripple ice cream
- 4 ready- made meringue nests
- 115g/4oz strawberries. hulled and quartered + extra for decorating
- 175g/6oz raspberries
- 2tsp runny honey
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
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Description
For a delicious twist on just strawberries and cream, try this morrish desert on a lovely hot summer's day!
Method
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1
1. Line 4 x 150ml ramekin dishes or freezer-proof teacups with cling film and set to one side.
2. Place the Raspberry Ripple ice cream in a bowl and crumble over the meringues. Add the strawberries and half of the raspberries and gently fold in
3. Spoon the mixture equally between the 4 prepared ramekins or teacups and level out. Cover well with cling film and place in the freezer for 1 ¼ hours
4. Meanwhile make the raspberry sauce. Place the remaining raspberries in a blender with 15ml/1tbsp water and whiz until smooth. Stir in the honey
5. Turn the iced puddings out on to serving plates and remove the cling-film. Drizzle each with the raspberry sauce and arrange a few extra strawberries alongside or on top. Serve straight away
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